Instant Pickled Cabbage

Instant Pickled Cabbage

Sauerkraut is even healthier than fresh because during the fermentation, additional substances are needed that the human body needs. However, pickling this vegetable takes several days and requires compliance with certain rules. Much easier to pickle cabbage. This process is simple and takes a minimum of time: the instant marinated cabbage is ready for use the next day. Pickled cabbage is stored as good as sauerkraut. You can keep it in the fridge for up to two months, but practice shows that this snack is eaten much earlier.

Cooking Features

Even an inexperienced cook will be able to pickle cabbage in a fast way. To get the best result, he needs to know only two or three points.

  • For pickling, it is better to choose thick cabbages of late varieties.
  • You can pickle cabbage in glass and enamel dishes, in plastic containers. Stainless steel and aluminum utensils are not suitable for this: they give the snack an unpleasant metallic flavor. Aluminum in contact with acids forms harmful substances - this is another reason to abandon aluminum containers when cooking pickled or sauerkraut.
  • It is necessary for cabbage to make juice when souring, for this it is very crumpled. You can pickle cabbage without extracting the juice. This allows you not to knead the products, and gently mix their hands, so that they remain beautiful and juicy.

You can pickle cabbage with berries, fruits, onions, garlic, carrots and other vegetables. On the taste of the finished snack imprint impose and used spices, spices. Experienced housewives can experiment with seasonings, but for a beginner cook it’s best to stick to the proportions indicated in a particular recipe.

Instant cabbage marinated with carrots and garlic

Calorie dishes: 901 kcal, per 100 g: 22 kcal.


  • white cabbage - 2 kg;
  • carrots - 0, 2 kg;
  • garlic - 4 cloves;
  • water - 1 l;
  • sugar - 60 g;
  • salt - 40 g;
  • table vinegar (9 percent) - 100 ml;
  • bay leaf - 3 pcs .;
  • black pepper peas - 10 pcs .;
  • carnation - 5 pcs .;
  • Allspice peas - 5 pcs.

Method of preparation:

  • Wash the cabbage, remove the top leaves.
  • Chop the cabbage in any convenient way. The easiest way to do this is with a food processor, but you can use a special grater or a knife.
  • Peel, wash and dry carrots. Crush it grated for cooking Korean salads. If there is no such grater in the house, you can use the usual one with large holes.
  • Cut the garlic into thin slices.
  • Fold the cabbage, carrot and garlic in a bowl or pan. Stir with your hands. Mash is not necessary.
  • Boil the water. Put salt and sugar in it. While stirring, achieve complete dissolution.
  • Add peppercorns, cloves and laurel leaves. Boil for 5 minutes.
  • Pour in the vinegar, stir and remove the marinade saucepan from the heat.
  • Fill the cabbage with marinade. Stir. Leave at room temperature until cool. During this time, stir 2-3 times.
  • Put the cabbage in a three-liter jar or other container in which you plan to store it, along with the marinade.

You can try the cabbage pickled according to this recipe the next day, but in 2-3 days it will be better saturated with marinade and will become even tastier. Before serving, a snack does not hurt to fill with vegetable oil.

Instant cabbage marinated with bell pepper

Calorie dishes: 3107 kcal, per 100 g: 77 kcal.


  • white cabbage - 2 kg;
  • carrots - 0, 2 kg;
  • garlic - 4 cloves;
  • Bulgarian pepper - 0, 2 kg;
  • apple cider vinegar (6%) - 0, 2 l;
  • vegetable oil (refined) - 0, 2 l;
  • water - 1 l;
  • bay leaf - 3 pcs .;
  • sugar - 150 g;
  • salt - 50 g.

Method of preparation:

  • Cabbage, washed and freed from the top leaves, finely chop.
  • Pepper seeds, cut into small strips.
  • Scrape carrots, wash, chop on a grater.
  • Finely chop the garlic with a knife.
  • Fold the chopped vegetables into a saucepan, mix.
  • Into the pot add salt and sugar, cover with water, bring to a boil.
  • Add spices. Boil for 5 minutes.
  • Remove the marinade from the stove. Strain, mix with oil and vinegar.
  • Fill the cabbage with marinade, put a lid on a smaller diameter pot or a large plate on top. Their weight will make the cabbage all the time under the marinade.
  • When the marinade has cooled to room temperature, put the pan of vegetables in the fridge.

Sample can be taken after 2-3 hours. This is one of the fastest ways to pickle cabbage. There is no need to fill the snack with oil before serving - it is completely ready to eat.

Pickled Cabbage with Cranberries

Calorie dishes: 1902 kcal, per 100 g: 53 kcal.


  • cabbage - 2 kg;
  • carrots - 0, 2 kg;
  • cranberries - 60-80 g;
  • water - 1 l;
  • salt - 40 g;
  • sugar - 40 g;
  • table vinegar (9 percent) - 120 ml;
  • vegetable oil - 120 ml;
  • bay leaf - 2 pcs .;
  • Allspice - 5 pcs.

Method of preparation:

  • Chop the cabbage finely.
  • Cut carrots into thin straws or chop grated on Korean salads.
  • Fold the vegetables into a saucepan, add the cranberries to them. Carefully not to mash the berries, mix the products. It is best to shuffle with your hands.
  • Pour water into the pan, add sugar and salt to it, pour in the oil.
  • Bring to a low heat until boiling. During this time, salt with sugar should be completely dissolved.
  • Pour in vinegar and spices, stir, remove from heat.
  • Wait until the marinade is warm, pour the cabbage over it.
  • Set a small oppression, leave for a day.

After a specified time, cabbage is ready for use. For further storage, it must be placed in the refrigerator. It is most convenient to store such cabbage in a can under a plastic lid. The prepared amount of snacks will go into a 3 liter jar with marinade.

Video: Great snack. Marinated cabbage. Quick recipe

Marinated cabbage can be served as a separate snack or used to prepare other dishes. She is especially good in vinaigrette.

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